Our Favourite Carrot Ginger Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Apples, medium
  • 3 lbs Carrots, fresh
  • 6 cloves Garlic
  • 1/4 cup Ginger, fresh
  • 1 Onion, large
  • 2 tbsp Orange, zest
  • 2 tbsp Thyme, fresh

• Canned Goods

  • 8 cups Vegetable broth, low-sodium

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on flavourandsavour.com

Description

Ingredients

• 3 pounds fresh carrots, peeled and chopped (about 8 heaping cups)
• 2 Tbsp. fresh thyme
• salt and pepper to taste
• 2 Tbsp. extra virgin olive oil
• 6 cloves garlic
• 1 large onion, chopped
• ¼ cup finely grated fresh ginger
• 2 medium apples (or pears) peeled and finely chopped
• 8 cups low sodium vegetable broth
• 2 Tbsp. orange zest

Directions

• Preheat oven to 375 degrees.
• Chop the carrots into 1-inch pieces and place in a large bowl. Add the peeled garlic cloves and fresh thyme leaves, a sprinkling of pepper and salt and a drizzle of olive oil, then toss well to coat. Arrange on a large baking sheet.
• Bake until tender and slightly browned, about 30 minutes, tossing at least once during baking time.
• While the carrots are roasting, heat the oil over medium high heat in a large heavy-bottomed pot.
• Add the diced onion and sauté until tender, about 5 minutes.
• Add the ginger and the diced apple and sauté for another 3 minutes before adding the vegetable broth.
• Stir in the orange zest.
• Once the carrots are roasted and tender, add them to the broth and bring to a boil.
• Reduce the heat to low and simmer for 20 minutes.
• Puree the soup in batches in a food processor or preferably a high-speed blender.
• Add more vegetable broth as needed to thin.
• Ladle into bowls or soup shot glasses, garnish and serve.